Place egg whites in a bowl of a stand mixer, turn mixer on high and beat until stiff peaks form.

Meanwhile, in separate bowl mash bananas with a fork. Once the bananas are mashed, add the egg and oil and stir to combine. Once ingredients are combined, pour into flour mixture and stir to completely incorporate. Add one-third of the whipped egg whites, and gently fold ingredients together. Continue adding egg whites until all are incorporated into the batter.

Transfer batter to the prepared pan. Evenly top with the remaining 1/4 cup almonds. Place in oven and bake for 45-55 minutes. Allow to cool in pan for about 10 minutes, remove from pan and place on cooling rack and allow to cool completely. Store in an airtight container.